This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.

I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!

Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating

A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.

In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.

How do you make Greek chicken with potatoes?

The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!

Chicken thighs and potatoes in a garlic and herb marinade.

Tips for Greek Chicken

  • I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
  • If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
  • Round out your meal with a loaf of crusty bread or some mixed greens coated in Greek salad dressing.
  • This dish is great for meal prep; it will keep in the fridge for up to 4 days.

Chicken thighs and potatoes spread out on a sheet pan.

Greek Chicken with Potatoes Variations

You can add other ingredients to this dish to create other flavor variations that suit your tastes.

  • Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
  • Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
  • Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
  • Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.

A spatula serving a piece of Greek chicken thighs.

How long does it take to bake chicken thighs?

It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.

Greek chicken and potatoes on a plate with asparagus.

How do you know when chicken is done?

You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.

I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!

More one pot meals

5 from 87 votes

Greek Chicken and Potatoes

AuthorSara Welch
A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.
This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Main
Cuisine Greek
Serves 6


  • 6 bone-in, skin-on chicken thighs
  • 1 pound small Yukon gold potatoes halved
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • lemon wedges for garnish
  • cooking spray


  • Preheat the oven to 400 degrees F.
  • Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
  • Add the chicken and potatoes to the bowl; toss to coat with the marinade.
  • Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
  • Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
  • Sprinkle with parsley. Garnish with lemon wedges and serve.


Calories: 425kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 694mg | Potassium: 622mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 14.7mg | Calcium: 37mg | Iron: 3.5mg

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Recipe Rating


    1. You can marinate the chicken overnight but I’d add the potatoes later or they might discolor!

  1. 5 stars
    This is first time to your page. Loved this simple yet delicious and tasty sheet pan. Made on an evening wasn’t wanting to prep too much. Potatoes turned out amazing with the perfect amount of toast. Will definitely make this one again! Could totally see cooking this for a big crowd.

  2. 5 stars
    Made this and loved it! I poured the marinade in with the chicken and potatoes when cooking…not sure if I was supposed to do that?? It did make the final product a bit wet. Either way it was a winner. Great flavors and super easy.

  3. 5 stars
    I would eat this every other night if it were up to me. This was the second recipe I tried from you and 10/10, if it comes from your website I’m willing to try it. After making this a few times I switched to cooking the potatoes and chicken on separate pans because I love crispy potatoes and didn’t want to overcook the chicken trying to get my potatoes perfectly cooked to my preference.

  4. Made this for the family and they loved it. Very easy and simple marinade. Looks like a new one for dinner rotation.

  5. 5 stars
    Amazing recipe! I used boneless skinless thighs because that’s all the butcher had in stock and the whole family loved it, even the toddler! Can’t wait to use bone-in skin-on thighs next time.

    1. Yes that should work, you’d just need a bigger air fryer so you can lay everything out in a single layer so it can get crispy.

  6. 5 stars
    I’ll be serving about 16 people a main dish, for lunch, after having been gone all morning, so I’m thinking of just putting boneless chicken, (no potatoes) in the crockpot, stirring in all the other ingredients. Thinking perhaps it won’t be necessary to grate the lemon, instead I’ll just throw in some lemon slices, will that work?

    1. So you’re just looking to coat the chicken in the sauce and put it in the crock pot? I haven’t tried this technique before with this recipe so it’s hard to say how it will come out!

    1. I assume you are referring to boneless skinless chicken thighs? They’d take less time to cook, more like 30 minutes. That being said, the potatoes may take longer than 30 minutes to cook, so you’ll need to make sure both components are cooked through at the 30 minute mark, or else remove the chicken at that point and let the potatoes keep cooking.

  7. 5 stars
    Love this simple and delish recipe. I make a cucumber, tomato, parsley , lemon juice, EVOO simple salad on the side! I also don’t use the full cup of EVOO.

  8. 5 stars
    Love this recipe – have made it many times. I would add more time to the preparation, though. It takes me at least 10 minutes to just squeeze and zest the lemons. I also cut fat off of the chicken.

  9. 5 stars
    This was a hit last night, and I love how easy it was to prepare. I marinated the chicken all day and added some zucchini for the last 15 minutes. Will definitely be making again.